Ginger, Sprouts & Corn Fried Rice

“Once upon a time

There was rice, brown & old,

And 3 friends cunning

Corn, Sprouts and Ginger gold.
Bored in the refrigerator
They jumped into the bowl,
Where Mr Rice lay quiet
Searching his soul.
In jumped the Onions
And Oils from nearby,
To save the Mr Rice
And his oh-so-loud cry!
Curses and fights
They punched and cried,
But no one could prevent
Mr Rice from getting fried.
After hours of chaos
Friends they became not,
But they did devise this famous
Dish in a pot.” 

Ingredients

½ cup brown rice, boiled

2 tablespoons onions, finely chopped

2 teaspoons fresh ginger, grated

2 tablespoons lentil sprouts (green lentils)

2 tablespoons corn kernels

2 teaspoons, light soy sauce

1 teaspoon olive oil

½ teaspoon sesame oil

½ teaspoon chili oil (or olive oil infused with fresh chilies)

Salt to taste

Heat olive oil in a pan. Add the ginger and onions and sauté till the onions turn transparent and start to brown. Mix in the sprouts and corn and sauté for another minute. Now add the rice, soy sauce, sesame oil, chili oil and salt. Stir on high flame for a few minutes till the rice is well coated with the soy. Remove from heat and serve immediately.

If you’re a fan, break an egg on top or serve with a side of friend or scrambled eggs.

A great way to use left over boiled rice!

Wheat Gnocchi with Spicy Pepper Sauce

“Acting rather fresh

While being rolled,

You slip through my fingers

As I try and get a hold.

Splash! a jump into water

You float to the top,

Seasoned with sauces

And easy to pop.

Melt in the mouth

You give my taste a song,

Potato in a dumpling,

Oh how can you go wrong!“

Ingredients

For the Gnocchi

1 cup whole wheat flour (atta)

1½ potatoes (large), boiled

1 egg

For the sauce

1 cup mixed peppers (red/green/yellow), finely chopped

4 tablespoons olive oil

6 garlic cloves, finely chopped

1 green chili, chopped

1 tablespoons grated cheddar cheese

1 tablespoon canned tomato paste

½ teaspoon red chili flakes

½ teaspoon dried basil

Salt & pepper to taste

Coriander to garnish

To make the Gnocchi: Peel the potatoes and mash them using a fork. Make sure there are no large pieces left. Break an egg and mix it well into the potatoes. Slowly add the flour and work your way into the dough using your hands. Potatoes have a lot of water content, so make sure no additional water is added to make the dough. Keep kneading the mixture till it is smooth, homogenous and can be rolled. Add more flour if needed, or if the mixture is still wet. The quantity of flour can differ due to different sizes of potatoes used.

Once kneaded, break the dough into 5-6 equal sizes. Roll out each part into a thin long pastry, and cut into 1 inch small pieces using a knife. Do this for all the parts. Keep the pieces flat on a greased or floured plate so they do not stick to each other.

Boil 3 cups of water and 2 tablespoons salt in a pot. Add the raw gnocchi pieces to it and stir so they do not stick to each other. Gnocchi cooks very quickly, so once the pieces float to the top, it’s cooked. Remove from the pot and keep aside.

(You can also freeze the pieces of uncooked Gnocchi and store them up to 2 months. To use, simply drop the frozen pieces into boiling water and cook as above)

To make the sauce: Heat oil in a pan. Add the garlic and cook till its brown. Stir in the peppers, green chili, chili flakes, salt and pepper and cook on medium flame till the peppers are tender and start to brown. Add the tomato paste and basil, mix well, and cook for another few minutes, or till the tomato is cooked. Remove from heat.

Put 10-12 pieces of gnocchi in a plate. Pour 2-3 tablespoons of sauce on top. Garnish with cheddar and fresh coriander.

This recipe is linked to the Hearth & Soul Hop #51

Salmon Fillet w/Spicy Butter Sauce & Peri-Peri Mash

“A Salmon,

Swimming up the river,

Crowned in orange

And glistening silver.

The same Salmon

Silly as a bell,

Caught in a fisher’s net

Oh! what the hell.

Cold, lifeless

No glam, no wow,

May as well cook it

And eat it now.”

Ingredients

For the Salmon Fillet

1 Salmon Fillet, 150-200gm

3 tablespoons olive oil

½ teaspoon black pepper

4 cloves, 2 crushed 2 whole

Salt to taste

For the Butter Sauce

6 tablespoons salted butter

2 gloves of garlic, crushed

½ teaspoon grated ginger

2 red chilies, diced

2 teaspoon lemon juice

½ teaspoon dried parsley

Salt to taste

For the Mash

2 potatoes, boiled

¼ cup milk

3 tablespoons butter or margarine

3 tablespoons peri-peri sauce

1 teaspoon Indian chat masala

Salt & pepper to taste

Marinate the Salmon in 1-tablespoon olive oil, salt and pepper and refrigerate for 2 hours.

To make the sauce: Heat the butter in a pan. Once melted, add lemon juice (or 1 teaspoon white vinegar), ginger, garlic, salt and red chilies and simmer on low flame for a few minutes. Remove from heat.

To make the mash:  Mash the boiled potatoes in a pan. Stir in the rest of the ingredients and blend till the mixture is creamy and smooth.

To make the fillet: Heat 2 tablespoons olive oil in a pan. Place the salmon fillet (skin side down) and turn the flame to medium. Cook for approx 5 minutes each side, depending on your preference. 

Alternatively, preheat oven to 175 degree C and bake the fillet for 8-10 minutes, carefully turning it in between so it’s evenly cooked on both sides.

Place some mash on a plate. Put the fillet on top and drizzle the lemon butter sauce over it. Serve hot with a side salad or steamed vegetables.

The Four Layer Bake

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }a:link, span.MsoHyperlink { color: blue; text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: purple; text-decoration: underline; }div.Section1 { page: Section1; }

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

  

“The undercover agent

Hides Mr Green,

A world of vegetables

Cloaked in cheese.

This bake of four

Layered with treats,

Confuses the senses

Each bite a feast.”

 Ingredients

1 cup White Sauce- see recipe here:

http://29calories.blogspot.com/2011/02/macaroni-bake.html)

2 ripe tomatoes, chopped

½ red onion, sliced lengthwise

1 green chili, chopped

2 cloves of garlic, crushed

1 teaspoon mixed herbs (oregano, parsley, thyme)

½ green pepper, chopped

½ cup chopped mushrooms

¼ cup green peas

¼ cup corn kernels

½ potato, boiled, peeled and cut in cubes

½ cup red kidney beans, boiled and mashed.

1 cup macaroni or shell pasta, cooked al dente and cooled

½ cup grated cheese (I use Gouda but you can use others)

4 tablespoons olive oil

Salt & pepper to taste

Mix the pasta and white sauce and keep aside.

Heat 3 tablespoons oil in a pan. Add the onions, garlic and chili and sauté till onions turn brown and transparent. Add the tomatoes, mixed herbs, salt and pepper and cook on medium flame till tomatoes turn tender and the oil starts to separate. Mix in the kidney beans and stir for a few minutes. (If you’re a carnivore, you can add some minced meat to this as well) Remove from heat and keep aside.

Heat 1-tablespoon oil in a separate pan. Add the peppers, mushrooms, corn, peas and potatoes (and any other vegetables you wish to add). Sprinkle some salt and pepper and sauté on high flame till all the vegetables are well coated with the oil and start to turn brown. Remove from heat and cool.

Grease a baking dish. Add the Pasta. Layer with the tomato mixture, followed by the sautéed vegetables and finally the cheese. Bake at 200 degree C for about 15 minutes. Serve hot with soup and toast.

Lentil Pasta

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Indian pizzas

Are loved by many,

But a curried pasta

May sound uncanny?

Desi at heart

But an Italian poser,

Our home-made dal chawal

Just had a makeover.“

Ingredients

For Pasta

1 cup pasta- fusilli or penne

1 teaspoon olive oil

1 teaspoon salt

6 cups water

For Sauce

1 cup chana dal (split chick peas/lentils)

1 tomato, chopped

½ green pepper, chopped

1 cup spinach leaves, washed, de-stemmed and chopped

1 teaspoon chopped onions

2 cloves of garlic, crushed

1 teaspoon ginger, chopped

1 green chili, sliced

2 teaspoons chana masala  (indian chick pea seasoning)

1 teaspoon coriander powder

½ teaspoon dried basil leaves

½ teaspoon oregano flakes

2 tablespoons olive oil

6 cups of water

Salt to taste

Bring to boil the water with oil and salt. Add the pasta and cook until al dente. Drain and keep aside in a wet cloth.

For the sauce- Mix all the ingredients for the sauce, except the dry spices and oil, in a pressure cooker and cook for 15 minutes- or approximately 8-10 whistles. Once the steam has settled, open the cooker and ensure the lentils are soft and fully cooked. (You can also cook the lentils in a regular pot, although it can take anywhere between 30-45 minutes to cook depending on the hardness of water)

Stir in the dry spices and oil and cook uncovered for 3-4 minutes till no excess water remains. Remove from heat.

Stir the lentil sauce into the pasta, sprinkle some chopped onions and serve hot!

Brown rice pulao

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Soak, stir, cook

A snap 3-step dish,

A meal by itself

Without meat of fish.

Rice only rice

The taste is in the style,

So hesitate not

If it’s brown not white”

Ingredients

1½ cup brown rice

1 flower of broccoli, chopped

½ red pepper, chopped

½ green pepper, chopped

½ cup peas

1 potato, boiled, skinned and chopped

1 small onion, diced

1 small tomato, diced

1 teaspoon garam masala

1 teaspoon kitchen king (a pre-packed mixed spice by MDH brand)

½ teaspoon turmeric powder

6 bay leaves

6 cloves

1 teaspoon cumin seeds

1 tablespoon olive oil

Salt to taste

Heat oil in a pan. Add the bay leaves, cumin, cloves and sauté for a while. Stir in the onions and cook till brown. Now add the tomatotes, mix well and stir till the tomatoes are cooked, turn pasty and the oil begins to separate. Remove from heat and keep aside.

In a rice cooker, add the brown rice, 3 cups of water, all the chopped vegetables, all the dry spices and the onion tomato paste made earlier. Cook till the rice is tender and all the water has dried up.  Garnish with freshly chopped coriander and serve hot with Raita (Indian spiced yogurt).

Simplicity redefined, yeah?

Pepper Paneer

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Ready in minutes

This dish in colorful dye,

Is my answer to bidding

Scrambled eggs goodbye.

And judging from my paunch

It can be breakfast or lunch,

It’s as easy as addictive

And that’s not just a hunch”

Ingredients

Fresh paneer made from 1 litre milk (recipe provided here)

½ green pepper, cut

½ yellow pepper, cut

½ cup green peas

2 teaspoons onions, chopped

¼ teaspoon turmeric powder

½ teaspoon dry coriander powder

½ teaspoon red chili powder

¼ teaspoon dry mango powder

1 teaspoon olive oil

Salt to taste

Heat oil in a pan. Add the onions and stir till they begin to brown. Add the rest of the ingredients and cook on high flame for a couple of minutes. Take off the heat, sprinkle with freshly chopped coriander and serve immediately. Tastes lovely with Kulchas or Paranthas (Indian breads).

Popeye Chicken

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“I walked into school

Clutching my Popeye poster tight,

I was a fan

So I also ate right.

Spinach on my pizza

And spinach on rye,

The kids seemed to laugh

But I didn’t know why.

So I asked my teacher

Who laughed and came clean,

‘I’m glad you like vegetables

But your teeth are all green...”

Ingredients

4 skinless, boneless chicken breast pieces

250 gm spinach leaves

1 small onion, chopped

1 tomato, chopped

1 green chili, chopped

1 teaspoon grated ginger

4 cloves of garlic, chopped

2 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon dry mango powder (amchoor)
½ teaspoon red chili powder (or paprika)

½ teaspoon cumin seeds

1 tablespoon olive oil

Salt & pepper to taste

Boil the spinach in 2 cups of water. Drain and keep aside to cool. Do not throw away the drained water. Once cooled, blend the spinach into a paste in a blender.

 

Heat oil in a pan. Add the cumin seeds and cook till they begin to splutter. Add the garlic, chilies, ginger and onions and cook till the onion turns translucent and begins to brown. Add the tomatoes, along with the coriander powder, garam masala, chili powder, salt & pepper. Cover on medium flame and let the tomatoes cook. Once done, stir in the spinach paste along with some of the drained spinach water. Cover on low flame and let it cook for at least 8-10 minutes. Make sure you don’t rush this step as the spinach has to cook properly before we add the chicken. Once the spinach turns darker, add the chicken pieces along with the dry mango powder. Add some more of the drained spinach water and cover on medium flame to let the chicken cook. Once the chicken changes color and becomes tender, increase the heat and sauté the mixture till most of the liquid is dry and the spinach begins to stick to the chicken. Garnish with freshly chopped coriander and serve hot with Paranthas.

Wholewheat Paneer Momos with Curried Tomato & Jalapeno Chutney

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Flavors that manipulate

In a bite size dish,

Makes people swerve

And grant your every wish.

The cheese and spice

Brings out the goss,

The senses alight

And he proclaims you the boss!”

Ingredients

For the Filling

1 cup fresh homemade paneer (see below)

½ cup spring onions, chopped

2 teaspoons chat masala

½ teaspoon garam masala

½ teaspoon cumin powder

1 teaspoon fresh coriander, chopped

1 green chili, chopped

1 teaspoon olive oil

 Salt to taste

For the Momo covers

1 cup wheat flour (atta)

1 teaspoon oil

½ cup warm water

(alternatively use ready made dumpling covers)

For the Sauce

4 tablespoons olive oil

2 tomatoes, diced

1 jalapeno, chopped

1 green chili, chopped

¼ teaspoon cumin seeds

½ teaspoon fennel seeds (saunf)

1 tablespoon garlic ginger paste

2 tablespoons onions, chopped

2 tablespoons curry powder

Fresh coriander, chopped

Salt to taste

To make Paneer: Boil 1 litre of full cream milk. Once boiled, remove from heat and add 3 tablespoons of vinegar or lime juice while stirring constantly. The milk will curdle and the water will separate. Drain, and use the fresh Paneer. (The separated water is actually quite nutritious and can be refrigerated to use later i.e. to cook lentils, curries, make roti dough etc)

Mix all the ingredients for the filling and keep aside.

Blend the tomatoes in a blender to make a puree. Heat oil in a pan. Add the onions, chilies, cumin, fennel and ginger garlic paste and sauté on high flame for a minute. Stir in the jalapenos and stir for another minute. Add the tomatoes, curry powder, salt and mix well. Cover on medium flame till the tomatoes are cooked and turn darker. Remove cover and sauté for approx 10 minutes on medium flame till the oil starts to separate. (Don’t be in a rush while cooking this as the sauce will taste raw & bland if the tomatoes are not cooked properly). Sprinkle with fresh coriander. Keep aside to cool.

Knead a soft dough out of the ingredients for the momo covers. Keep aside for 15 mins. Roll out 2 inch rounds from the dough to make the momo covers (makes around 15).  Take a cover in the palm of your hand, and put a teaspoon of the paneer filling in the center. Roll up like a bag or potli. Grease the momos slightly and steam till the dough is completely cooked.

Server the hot momos over the sauce. A side of steamed vegetables completes the meal.

Stir-fry Choy Sum (Chinese vegetable) with Minced Chicken

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Lonely Friday nights

Deserve a treat,

So here is a recipe

Of greens and meat.

To stir the sentiments

Comfort in a meal,

Create the romance

For a perfect steal.

Beware, these leafy wonders

A warmth do impart,

For choy sum means

A vegetable heart.”

Ingredients

100 gm minced chicken (or pork)

1 packet (approx 250 gm) choy sum leaves, washed and cut

4 cloves of garlic, chopped

1 teaspoon grated ginger

1 red chili, chopped

2 tablespoons white vinegar

4 tablespoons dark soy sauce

½ teaspoon oyster sauce

2 teaspoons fish oil

1 teaspoon chili oil

2 tablespoons olive oil

Salt to taste

(For a veg version, replace Chicken with Paneer/Tofu and Fish oil with Sesame oil. Leave out the Oyster sauce).

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

Heat oil in a pan. Add the chilies, garlic and ginger and sauté for a few seconds on high heat. Stir in the minced chicken along with the salt, soy sauce, chili oil, fish sauce, oyster sauce and ½ the vinegar. Add some water, cover and let the chicken cook on medium flame till it turns white in color and tender. Add the choy sum leaves and the remaining vinegar and mix well. Cook for a few seconds on medium heat till the leaves start wilting. Do not overcook otherwise the crispiness will disappear. Stir continuously on high flame for a a few seconds. Remove from heat and serve immediately with Brown rice. A cup of chinese tea on the side completes this wholesome and dainty meal.

Mushroom Matar (Peas)

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Opposites attract they say,

Shrooms are a dull sight,

But peas are a dash of cheer

On a day not so bright.

Colors of the earth

I mix the green with brown,

This dish depicts a smile,

Tangled with a frown.”

Ingredients

1 cup diced buttons mushrooms

½ cup boiled peas

½ onion, chopped

1 teaspoon grated fresh ginger

3 tablespoons light olive oil

1 green chili, chopped

1 teaspoon coriander powder

¼ teaspoon turmeric powder

¼ teaspoon dry mango powder

Salt to taste

Heat oil in a pan. Add the ginger, chili and onions and sauté for a few minutes on high flame. Once the onions become transparent, add the peas and cook for another few minutes. Stir in the mushrooms and the remaining spices. Mix well, cover, and cook on low flame till the mushrooms become darker, tender and begin to leave water. Remove cover and cook on high flame till all the liquid is dry. Top with some freshly chopped coriander and serve hot with Indian bread (roti).

Black-eyed Peas (Lobhia) with Tomato Stir-fry

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“When god created beans

He took fame and taste,

Put it in a red cover

And sealed a Kidney bean’s fate.

This colorless pale cousin

In anger, asked “Why!”,

So Kidney took him on

And gave him a black eye.

Thus was born,

A bean not so fame,

Tasteless? perhaps,

But a taste that you can tame.”

  

Ingredients

1 cup black eyed peas, boiled with garlic & ginger

1 cup chopped tomatoes

½ cup chopped onions

1 green pepper, cut lengthwise

2 tablespoon olive oil

1 teaspoon chat masala

½ teaspoon garam masala

Pinch of paprika

Salt to taste

Heat oil in a pan. Add onions and stir till onions begin to turn transparent. Stir in the green pepper and sauté for a few seconds on high flame. Add the tomatoes, salt, paprika, garam masala and chat masala. Reduce to medium flame, cover and cook for 3-4 minutes or till the tomatoes are tender. Sauté on high flame for a few minutes till all the liquid is dry, the tomatoes become pasty and the oil starts to separate from the mixture. Sprinkle some basil and remove from heat.

Put the black-eyed peas on a plate. Top with 2 spoons of the tomato stir-fry. Garnish with fresh mint. Can be eaten on it’s own of with bread or brown rice.

CousCous with Vegetables

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“I thought to myself

It’s time to change,

Remodel regular beings

Into something strange.

 So I took a tomato plump

And browned it with it's friends,

Simmers of creativity concluded

This oh-so irresistible blend.”

Ingredients

1 tomato, chopped

½ red onion, sliced lengthwise

¼ cup boiled corn

¼ cup fresh peas

1 tablespoon oilive oil

½ teaspoon garam masala

½ teaspoon chat masala

1 cup couscous

1 teaspoon butter

1 tablespoon yogurt

Salt to taste

Add 1 cup boiling water to the couscous. Let it stand for a minute till it soaks all the water and puffs up. Mix in the butter and keep aside.

Heat oil in a pan. Add the onions and sauté till they are transparent and start browning. Now add the tomatoes and mix well. Cook on medium heat till the tomatoes turn pasty. Add the corn, peas, chat masala, garam masala and salt. Cover and cook for 2 minutes on medium flame. Remove from heat.

Serve the vegetables with couscous and top it with a dollop of yogurt and a squeeze of lime. Sprinkle some oregano or fresh parsley before serving.

Simple and wholesome!

Chinese Dumplings

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Crush and chop it

Mix and pocket,

Sizzle and steam

The meat so lean.

Spices so fresh

In a floury mesh,

In one you pop

And repeat from the top.“

Ingredients

For the filling

250 gm minced chicken (or pork)

1 cup finely chopped cabbage

¼ cup peas

¼ cup chopped green peppers

2 chilies finely chopped

1 tablespoon fresh ginger garlic paste

3 teaspoons dark soy sauce

1 teaspoon white vinegar

1 teaspoon sesame oil

Salt to taste

For the covers (alternative: use ready dumpling wrappers)

1 cup all purpose flour

½ cup warm water

1 teaspoon oil

Mix all the ingredients for the filling and keep aside for 30 minutes. Knead soft dough from the ingredients for the covers. Make sure it’s not too wet. Roll out 8-10 rounds with a rolling pin, approximately 2 inches each and not too thick.

Hold the rounds in the palm of your hand, put one teaspoon of filling in the center and fold up in a half moon shape. Steam for 10 minutes. Serve with sautéed vegetables.

Note: You can use a steamer or a rice cook if you have one. Alternatively, grease and put a porous plate or sieve over a pot of boiling water, cover and steam using that. For a veg version, replace chicken with paneer (cottage cheese) or firm tofu.

Chicken Kathi Rolls

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“A snack or a meal

A quick hangover bite,

This happiness in a roll

Speaks from the inside”

The Mexicans wrapped it

And so did the Turks,

But when Indians strike

The danger of addiction lurks...”

Ingredients

For the filling

4 skinless, boneless chicken breast pieces

1 cup chopped red onions

½ cup chopped green peppers

2 tablespoons thick yogurt

1 teaspoon grated ginger

1 teaspoon garam masala

1 teaspoon coriander powder

½ teaspoon amchoor or dry mango powder

2 tablespoons olive oil

Salt and chili to taste

For the wraps

1 cup maida (flour)

½ cup milk

4 tablespoons olive oil

½ cup warm water

Salt to taste

Others

6 lettuce leaves

½ onion cut lengthwise

1 teaspoon chat masala

Wraps: Knead a soft dough from all the ingredients for the wraps. Keep aside for 30 minutes. Divide the dough into 6-7 equal portions. Roll out each portion into a  round (chapati)-not too thin otherwise  it will become hard after cooking. Cook each chapati lightly on low flame on both sides, applying oil while doing so. Make sure they remain light brown in color and don’t overcook otherwise they will harden. Keep aside.

Filling: Heat oil in a pan. Saute the onions and ginger till the onions are transparent and start turning brown. Add the rest of the ingredients, except the yogurt, and mix well. Add some water, cover on medium heat and cook for 5-6 minutes or till all the chicken pieces are cooked. Add the yogurt and sauté on high heat till all the liquid is dry. Remove from heat. (You can do the exact same thing with Paneer (cottage cheese) to make a veg version)

Take a wrap. Spread a lettuce leaf followed by 2 tablespoons of the chicken. Top with some raw onions and sprinke a pinch of chat masala. Roll into a wrap and hold together with a toothpick. Serve immediately with mint chutney.

Macaroni Bake

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“In elementary school

We learn our A,B,C’s,

In cooking school

It starts with mac and cheese.

But if you no young ‘un have

This is what it takes,

To turn that devious dish

Into a greener bake.“

Ingredients

For the white sauce

2 tablespoon butter

2 tablespoon flour

1 cup milk

Salt to taste

For the bake

½ tablespoon butter

1 cup macaroni, boiled

½ cup chopped mushrooms

½ cup mix of frozen peas, corn, beans and carrots

¼ teaspoon oregano flakes

2 tablespoons grated cheese

¼ teaspoon crushed dried red pepper

2 tablespoon chopped onions

1 teaspoon chopped parsley

Salt and pepper to taste

White sauce: Melt 2 tablespoons of butter in a saucepan over low heat. Blend 2 tablespoons of flour into the melted butter and add salt. Cook over low heat, stirring, for 4 to 5 minutes so it does not form any lumps. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly over low flame, until smooth and thickened.

Melt ½ tablespoon of butter in another pan. Add the onions and sauté till they become transparent. Now add the mushrooms, parsley, oregano, red pepper flakes, salt and pepper, along with 2 teaspoons of water. Cover on low heat and let it simmer till the mushrooms are cooked. Add the frozen veggie mix and toss. Make sure any remaining liquid is dried off before removing it from the heat.

Mix the macaroni, the mushrooms and the white sauce in a baking dish. Sprinkle the grated cheese on top and grill in an oven at 200 degrees C for 15 minutes, or till it begins to brown on the top. Serve hot with bread rolls and salad.

Aloo Tikki Burgers

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“Jack and Jill

Went up the hill,

To fetch a pail of water,

At the top they found

A potato burger mount

And became vegetarian after”

Ingredients

For the Tikkis

3 boiled potatoes, peeled and mashed

1 teaspoon amchoor (dry mango powder)

½ cup breadcrumbs

½ teaspoon coriander powder

¼ cup chopped onions

2 green chilies, finely chopped

1 pinch cumin powder

1 tablespoon oil

Salt to taste

Freshly chopped coriander to garnish

For the Mint Chutney

1 cup cleaned mint leaves (pudina)

½ cup coriander leaves

 ½ teaspoon amchoor (dry mango powder)

1 teaspoon lemon juice

Salt to taste

For the Burgers

1/2 cup oil to shallow fry the tikkis

1 teaspoon butter to toast the buns

4 lettuce leaves

4 tomato and onion slices

4 cheese slices (optional)

4 Burger buns

Tikkis

Heat oil in a pan. Add the chopped onions and sauté till they are golden brown. Add all other ingredients for the tikkis, except the breadcrumbs and fresh coriander. Mix well on low heat for 2 minutes. Remove from heat. Keep aside to cool.

Once cooled, mix the coriander and the breadcrumbs into the mixture, and make 8 patties of 2 inches each. Heat oil in a pan, and shallow fry the patties till golden brown on both sides.

Mint chutney

Add all the ingredients for the chutney in a blender and blend. Add some water (not too much) if it’s too dry, but make sure it remains pasty and not watery. Remove and keep in the refrigerator to cool.

Buns

Heat the butter in a pan. Cut the burger buns into 2 halves and lightly toast each halve both sides. Do this for all 4 buns.

Putting it all together

Put some mint chutney on one half of the burger bun, topped with a lettuce leaf, a slice of onion, a slice of tomato, a slice of cheese and the potato tikki. You can leave the cheese out if you want it to be healthier- it tastes just as good without it. Put the other half of the bun on top and your veggie burger is ready!

Serve with a glass of cold coffee.

Grilled Chicken

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

This fella, fit and trim

Made a perfect date,

40 minutes to design & dress

Not a minute late.

So fret not my kitchen klutz

Your efforts will not go in vain,

For this grilled dish has

Effortless as it’s middle name!

Ingredients

3 tablespoon olive oil

4 slices of lemon

1 teaspoon lemon juice

½ teaspoon oregano flakes

½ teaspoon thyme seasoning

4 cloves of garlic, crushed

1 teaspoon grated ginger

Salt and pepper to taste

1 cup diced green, red and yellow peppers

4 skinless, boneless chicken breast pieces

Mix all the ingredients to create the marinade. Add the chicken pieces, toss and ensure they are properly coated. You can create small incisions in the chicken pieces so that it properly soaks the spices. Set aside for 20 minutes.

Pre-heat oven to 175 C. Transfer the marinated chicken to a greased oven plate, laying the chicken and vegetables flat on the surface. Grill for 10 minutes. Remove once, turn the chicken pieces and the vegetables and spoon some of the marinate on them so they sizzle. Grill again for 10 minutes. Remove chicken when pieces are tender and brown.

Serve with salad or mashed potatoes!

Udon Stir Fry

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

“In goes the white and slippery

With a garden of greens,

Out comes a tantalizing dish

Healthy by all means.

Made to befriend a soup

A rule to which they abide,

I remove them from their comfort zone,

And present them stir-fried”

 

Ingredients

2 packets Japanese Udon Noodles

2 tablespoon light olive oil

2 teaspoon crushed garlic

1 teaspoon crushed ginger

½ teaspoon fish oil

2 teaspoon  soya sauce

1 teaspoon white vinegar

1 cup chopped broccoli

1 cup of mixed green and red peppers

Salt to taste

Chill flakes

Heat olive oil in a pan. Add the ginger and garlic and sauté for a minute. Add vegetables, soya sauce, vinegar and fish oil (skip the fish oil and add some sesame oil instead for a veg version). Cover and let it sit for 5 minutes on medium flame till vegetables are slightly tender. Do not overcook the vegetables or they will turn into a mash. Add the noodles, salt and chilli flakes and cover for another 1 minute on low flame so the noodles absorb the flavors. Remove cover, sauté on high flame for 2 minutes till any liquid is dry, and serve hot.